Christopher Tan est un écrivain acclamé qui explore le monde de la cuisine et de la culture à travers ses œuvres. Son écriture, parue dans de nombreuses publications internationales, offre aux lecteurs une exploration perspicace de la nourriture et de sa signification. À travers ses livres de cuisine et ses activités d'enseignement, Tan partage sa passion pour la gastronomie et la tradition. Son travail célèbre la richesse des saveurs et des histoires qui façonnent les paysages culinaires.
This book, featuring some 40 Asian ingredients, will shed light on those attractive bunches of leaves and soil-dusted root vegetables, and act as a practical guide to how they can be used to whip up scrumptious dishes.
This practical guide features 40 ingredients found in the markets of South East Asia, each illustrated for easy reference and identification.
"Good food is an abiding passion for Singaporeans mainly because there's so much of it on the tiny, multi-cultural island. Singapore Cooking is a compendium of local favorites by two of Singapore's best-known food personalities, Christopher Tan and his father Terry Tan. This book features amazing recipes for the most fabulous Hainanese Chicken Rice and Singapore Chilli Crab you have ever tasted as well as lesser known but equally delightful dishes like Ayam Tempra (Chicken Braised in Spicy Sweet Soy) and Nasi Ulam (Fresh Herbal Rice Salad)"-- Provided by publisher